Dr. J. Sack 149 



present, as has Keen demonstrated by Hilger; 1 

 this cacaonine has as formula : C 60 H S6 O 15 N 4 , 

 and shows upon analysis one molecule cacao- 

 red, six molecules grape sugar and one mole- 

 cule theobromine. 



We have already said that the admission of 

 air is necessary to bring about the discoloura- 

 tion. This becomes clear when one considers 

 that, as shown in the above analysis of 

 cacaonine, oxygen is necessary. 



One molecule theobromine has the following 

 composition: 



C 7 H 8 O 2 N 4 six molecules glucose, 6 C 6 H 12 O 6 

 = C 36 H 72 O 36 ; one molecule cacao-red: C 17 H 2 2Oio- 



In all these contain, 60 atoms C, 102 atoms 

 H, 48 atoms O, and 4 atoms N ; this sum 

 thus contains 16 atoms H, and 33 atoms O, 

 more than a molecule cacaonine. 



These 16 atoms H, and 33 atoms O, are 

 produced by 8 molecules water and 25 atoms O. 



The formula of the enzymitic division of the 

 glucoside cacaonine thus becomes : 



C 60 H 86 15 N 4 + 8 H 2 + 25 O = 

 Cacaonine Water Oxygen 



C,H g O,N 4 + 6 C 6 H U 0, + C 17 H 22 0,o 



Theobromine Dextrose Cacao-red 



The chief thing in this reaction is the 

 origin of the theobromine, the alcaloide, which 



1 I had no literature at my disposal upon the subject 

 of cacaonine and cacao-red, except that contained in 

 Zipperer. Die Schokoladen fabrication 2 Auflage, Berlin, 

 1910, p. 50. 



